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Ted Merwin’s Followers (3)
Ted Merwin
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Pastrami on Rye: An Overstuffed History of the Jewish Deli
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published
2015
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3 editions
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Jewish Role in American Life: An Annual Review, Volume 3
by
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published
2004
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In Their Own Image: New York Jews in Jazz Age Popular Culture
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published
2006
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2 editions
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In Their Own Image: New York Jews in Jazz Age Popular Culture
by
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published
2006
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* Note: these are all the books on Goodreads for this author. To add more, click here.
“But because delicatessens are oriented around the consumption of red meat, the iconic Jewish eatery did take on a manly vibe, one that was exploited, as we shall see, by vaudeville routines, films, and TV shows about Jewish men using the delicatessen to shore up their precarious sense of masculinity. The food writer Arthur Schwartz has pointed out that, in Yiddish, the word for “overstuffed” is ongeshtupped; the meat is crammed between the bread in a crude, sensual way that recalls the act of copulation.27 The delicatessen, after all, is a space of carnality, of the pleasures of the “flesh”—the word for meat in Yiddish is fleysh.”
― Pastrami on Rye: An Overstuffed History of the Jewish Deli
― Pastrami on Rye: An Overstuffed History of the Jewish Deli
“The waiter was a kind of surrogate uncle or grandfather for the duration of the meal; he paradoxically made you feel at home by treating you with undisguised contempt.”
― Pastrami on Rye: An Overstuffed History of the Jewish Deli
― Pastrami on Rye: An Overstuffed History of the Jewish Deli
“There could be no picture making,” the film director Orson Welles flatly declared, “without pastrami.”
― Pastrami on Rye: An Overstuffed History of the Jewish Deli
― Pastrami on Rye: An Overstuffed History of the Jewish Deli
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